Ingredients with Measurements:
- 2 whole milkfish (bandeng), cleaned and scaled
- 4 cloves garlic, minced
- 2 red chilies, minced
- 2 green chilies, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 375°F.
2. In a small bowl, mix together the minced garlic, red chilies, green chilies, salt, sugar, soy sauce, lime juice, and vegetable oil.
3. Rub the mixture all over the milkfish, making sure to get it inside the cavity as well.
4. Place the milkfish on the grill or in the oven and cook for 20-25 minutes, or until the fish is cooked through and the skin is crispy.
5. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 18g
Carbohydrates: 4g
Protein: 40g
Substitutions for ingredients:
- Milkfish can be substituted with any other firm white fish.
- Red and green chilies can be substituted with any other spicy pepper.
Variations:
- Add chopped herbs like cilantro or parsley to the spice rub for added flavor.
- Use lemon juice instead of lime juice for a slightly different flavor.
Tips and tricks:
- Make sure to oil the grill grates or baking sheet to prevent the fish from sticking.
- If using an oven, place the fish on a baking sheet lined with parchment paper for easy cleanup.
- To check if the fish is cooked through, insert a fork into the thickest part of the fish and twist. If the flesh flakes easily, it is done.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the fish on a platter with sliced lime wedges and chopped herbs for garnish.
Garnishes:
Lime wedges and chopped herbs like cilantro or parsley.
Pairings:
Steamed rice, stir-fried vegetables, or a simple salad.
Suggested side dishes:
Stir-fried bok choy, sautéed green beans, or a cucumber salad.
Troubleshooting advice:
- If the fish is sticking to the grill or baking sheet, use a spatula to gently loosen it before flipping.
- If the skin is not crispy, try broiling the fish for the last 2-3 minutes of cooking time.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bandeng Panggang Pedas is a popular Indonesian dish that originated in the city of Semarang in Central Java.
Flavor profiles:
Savory, spicy, and slightly tangy.
Serving suggestions:
Serve hot with steamed rice and your choice of side dishes.
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Region: Indonesian